CUBANO SANDWICH WITH FRIED PICKLES AND SPICY AIOLI

Cubano Sandwich with Fried Pickles and Spicy Aioli image

Provided by Naylet LaRochelle

Time 30m

Number Of Ingredients 20

2/3 c mayonnaise
2 Tbsp sour cream
1/2 c thinly sliced green onions
1/2 c diced fire-roasted sweet red peppers
1/4 c diced peperonici
1/2 tsp lime zest
2 Tbsp finely chopped cilantro
1/2 c self-rising corn meal
1 tsp sugar
3/4 tsp smoked paprika
1/4 c milk
16 sweet pickle chips, patted dry
vegetable oil, for frying pickles
4 (about 5-6 inches) crusty white bread pieces, split
2 Tbsp butter
2 c arugula
4 slices swiss cheese
1/4 lb roasted pork, thinly sliced
4 slices deli sweet ham
4 slices smoked gouda cheese or any other white smoky cheese

Steps:

1. In a medium bowl, combine mayonnaise, sour cream, green onions, red pepper, peperoncini, lime zest, and cilantro. Cover; set aside.
2. In a medium, deep skillet, pour vegetable oil to cover bottom and about ½ inch up the sides. Heat oil over medium high heat. In a medium bowl, combine the corn meal, sugar, smoked paprika, and buttermilk. Dip pickles in batter, allowing excess batter to drip off. When oil is hot, drop the pickles in oil; fry until light golden brown. Transfer to a paper-lined plate. Do not cover.
3. In a large skillet, melt butter over medium high heat. Place outside of bread slices face down on skillet. Toast, pressing down gently with a spatula to flatten slightly, about 2-3 minutes or until lightly toasted.
4. To assemble sandwich, spread aioli on cut-side of bottom buns. Top each with arugula, 1 Swiss cheese slice, roast pork (dividing equally among sandwiches), 1 ham slice, and 1 Smoked Gouda cheese slice. Top each with 4 fried pickles. Close with top buns. Serve immediately.